in the vineyard : Only the best block and hand selected grapes were harvested at optimum ripeness to ensure full bodied fruit and ripe tannins. The 2005 bunches had small berries that produced concentrated fruit flavours and gave the wine its deep red colour.

about the harvest: The grapes were harvested at 25° Balling and hand selected="true" on the sorting table to ensure that only the purest fruit were used for this wine.

in the cellar : After crushing and 3 days of cold soaking the grapes were inoculated with selected dry yeast. During fermentation the juice was regularly punched down and pumped over for maximum colour and flavour extraction. After fermentation in a stainless steel tank extended skin contact was given. The wine was then matured for 18 months in 100% first fill French oak barrels before bottling.